Sue Freeman 12/18/98
Beef Wellington
2 sheets puff pastry
2 filet mignon
4 oz button mushrooms
1 tablespoon finely chooped green onion tips
1 tablespoon finely chopped parsley
1 sprig fresh thyme
3 tablespoons melted butter
1 cup demi glace (recipe for this follows)
Make demi glace. You must make sure you have KNORR'S classic brown or demi glace ready made pkg. It is in a powder form. Ignore the package instructions. Empty package into bowl add 1 cup cold beef broth and one cup cold red wine or cold water. Add 1 ounce of sliced mushrooms and cook for 15 minutes or until thickened. Put in fridge for two hours.
Sear meat on all sides, set aside.
Take 3 ounces of the mushrooms and finely chop, do not puree, but make sure it is finely chopped. Combine with onion, parsley and thyme and saute in a dry pan until completely dry. The pan may smoke a little but that is ok,
but this combination must be free of moisture. Put in a bowl and allow to cool completely.
When ready to assemble, (and this can be done the day before, but no longer than 24 hours), unfold and roll out puff pastry a little. Place a small amount of mushroom mixture in center of puff pastry. On top of mushroom mixture place 2 to 3 teaspoons of demi glace. Brush pastry around edges with an egg wash and neatly fold pastry over meat like a package. (for Valentines day you can reserve a small piece and cut out a heart with a cookie cutter and place on top of the package.) Brush top with melted butter.
Bake at 400 degrees for 35 to 45 minutes. Check internal temp of meat, for medium take out at 145 degrees and for well done take out at 150. You will leave this sit for 20 minutes before serving and the temp. will rise another 5 degrees out of the oven. If you want rare beef wellington, raise the temp. of the oven to 425 and leave in til it reads 140.
Warm the left over demi glace and place a small amount on plate and put beef wellinton on top of glace.